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Beef (or chicken) Enchiladas




Source of Recipe


by Marge, from Old El Paso/Pillsbury






Recipe Introduction


This recipe is on the back of the Old El Paso Enchilada Sauce (mild) can. I use cooked chicken instead of beef and my bunch really likes them. They make leftovers, so make extra.





List of Ingredients



• 1 lb. ground beef
  
• 1 (19 oz.) or 2 (10 oz.) cans Old El Paso Enchilada Sauce
  
• 6 oz. (1-1/2 cups) shredded cheese
  
• 1 (12-ct.) pkg. Old El Paso Flour Tortillas for Soft Tacos
  






Instructions



1. Heat oven to 400F.
   
2. Brown ground beef over medium-high heat until thoroughly cooked; drain. Stir in 3/4 cup enchilada sauce and 1 cup cheese.
   
3. Spoon enchilada filling onto tortillas; roll up and place seam-side down in lightly greased 13X9X2" baking dish.
   
4. Pour remaining enchilada sauce over top; sprinkle with remaining 1/2 cup cheese.
   
5. Bake at 400°F for 15 to 20 minutes.
   
6. Makes 12 enchiladas